Method

1. Mix the mascarpone, cream cheese, icing sugar, lime zest and vanilla seeds together into a smooth paste. Add the yogurt and 200ml of the cream and mix thoroughly. Warm the remaining cream through slightly in a saucepan and dissolve the soaked gelatine leaves in it, then incorporate into the mascarpone mixture.

2. For the strawberry jelly, bring the sugar and water to the boil, add the strawberry liqueur and the sliced strawberries and simmer gently for approx 6 minutes. Remove from the heat, stir in the soaked gelatine leaves, then blend the mixture in a food processor. Leave to cool slightly before folding in the diced strawberries and chilling over ice or in the fridge until nearly set.

3. For the basil syrup, heat the sugar and water in a saucepan, add the whole basil leaves, blend in a food processor and pass through a fine sieve. Stir in the finely shredded basil and reserve.

4. To assemble, line a terrine mould with cling film, ladle the mascarpone mix 2cm deep into the mould and leave to set in the fridge for 5-8 minutes. Then ladle in 2 cm of the strawberry mix and again leave to set in the fridge for 5-8 minutes. Repeat this process so as to finish on a layer of mascarpone cream, then leave to set in the fridge for 8 hours.

5. To serve, remove the terrine from the mould and take off the cling film. Slice the terrine into even slices, place in the centre of a square plate, drizzle basil syrup around. Serve with fresh strawberries and garnish with a sprig of mint.